1 cup Wholegrain Quinoa, rinsed.
1 1/2 cups Water
1 cup Ricotta
200g Cauliflower, steamed and chopped
1/2 cup Parmesan cheese, grated
2 Tbl Dill
Olive Oil Spray
Place quinoa and water in a medium saucepan over high heat and bring to the boil.
Reduce heat to low and cook, covered, for 12-14 minutes or until water is absorbed.
Removed from the heat and allow to stand, covered, for 5 minutes to cool slightly.
Place quinoa, ricotta, cauliflower, parmesan, dill, eggs, salt and pepper in a bowl and mix together.
Shape a 1/3 cup of mixture at a time into a fritter and refrigerate for 20 minutes.
Spray a non-stick pan with olive oil spray, cook the fritters in batches for 3-4 minutes each side until golden.